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Development of active biofilms of quinoa (Chenopodium quinoa W.) starch containing gold nanoparticles and evaluation of antimicrobial activity

Food chemistry, 2015-04, Vol.173, p.755-762

2015

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Quinoa Starch Characteristics and Their Correlations with the Texture Profile Analysis (TPA) of Cooked Quinoa

Journal of food science, 2017-10, Vol.82 (10), p.2387-2395

2017

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Effects of microwave and conventional heating on physicochemical, digestive, and structural properties of debranched quinoa starch‐oleic acid complexes with different water addition

Journal of the science of food and agriculture, 2023-03, Vol.103 (4), p.2146-2154

2023

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Physicochemical characteristics and in vitro digestibility of starches from colored quinoa (Chenopodium quinoa) varieties

Journal of food science, 2022-05, Vol.87 (5), p.2147-2158

2022

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Worldwide Evaluations of Quinoa-Biodiversity and Food Security under Climate Change Pressures

2023

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Physicochemical properties of esterified/crosslinked quinoa starches and their influence on bread quality

Journal of the science of food and agriculture, 2024-05, Vol.104 (7), p.3834-3841

2024

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Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying

Molecules (Basel, Switzerland), 2023-11, Vol.28 (23), p.7875

2023

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Innovatively processed quinoa (Chenopodium quinoa Willd.) food: chemistry, structure and end‐use characteristics

Journal of the science of food and agriculture, 2022-09, Vol.102 (12), p.5065-5076

2022

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Dry fractionation of quinoa sweet varieties Atlas and Riobamba for sustainable production of protein and starch fractions

Journal of food composition and analysis, 2018-12, Vol.74, p.95-101

2018

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The Influence of Starch and Fibre on In Vitro Protein Digestibility of Dry Fractionated Quinoa Seed (Riobamba Variety)

Food biophysics, 2019-03, Vol.14 (1), p.49-59

2019

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Comparative Study of the Performances of Octenyl Succinic Anhydride‐Modified Agriophyllum squarrosum and Quinoa Starches to Stabilize Pickering Emulsions

Starch - Stärke, 2024-07, Vol.76 (7-8), p.n/a

2024

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Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride

Food science & nutrition, 2013-03, Vol.1 (2), p.157-171

2013

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Dry Ball-Milled Quinoa Starch as a Pickering Emulsifier: Preparation, Microstructures, Hydrophobic Properties and Emulsifying Properties

Foods, 2024-01, Vol.13 (3), p.431

2024

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Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods

Foods, 2022-08, Vol.11 (17), p.2625

2022

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Process standardization for isolation of quinoa starch and its characterization in comparison with other starches

Journal of food measurement & characterization, 2017-12, Vol.11 (4), p.1919-1927

2017

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Structural Characterization and Antioxidant Capacity of Quinoa Cultivars Using Techniques of FT-MIR and UHPLC/ESI-Orbitrap MS Spectroscopy

Plants (Basel), 2021-10, Vol.10 (10), p.2159

2021

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Seed Structure and Localization of Reserves inChenopodium quinoa

Annals of botany, 1998-10, Vol.82 (4), p.481-488

1998

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Quinoa starch granules as stabilizing particles for production of Pickering emulsions

Faraday discussions, 2012-01, Vol.158, p.139-155

2012

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Underutilized and unconventional starches: Why should we care?

Trends in food science & technology, 2020-06, Vol.100, p.363-373

Zhu, Fan

2020

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Programmed cell death during quinoa perisperm development

Journal of experimental botany, 2013-08, Vol.64 (11), p.3313-3325

2013

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Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions

Journal of the science of food and agriculture, 2012-07, Vol.92 (9), p.1841-1847

2012

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Impact of Treatment with Superheated Steam on the Structural, Thermal, and Functional Characteristics of Quinoa Starch

Starch - Stärke, 2023-11, Vol.75 (11-12)

2023

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Current applications of gluten-free grains - a review

Critical reviews in food science and nutrition, 2021, Vol.61 (1), p.14-24

2021

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Gluten‐free quinoa noodles: effects of intermediate moisture extrusion and soy protein isolates supplement on cooking quality and in vitro digestibility

International journal of food science & technology, 2022-07, Vol.57 (7), p.4356-4367

2022

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Transcriptomic and metabolomic landscape of quinoa during seed germination

BMC plant biology, 2022-05, Vol.22 (1), p.237-237, Article 237

2022

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Development of active biofilms of quinoa (Chenopodium quinoa W.) starch containing gold nanoparticles and evaluation of antimicrobial activity

Quinoa Starch Characteristics and Their Correlations with the Texture Profile Analysis (TPA) of Cooked Quinoa

Effects of microwave and conventional heating on physicochemical, digestive, and structural properties of debranched quinoa starch‐oleic acid complexes with different water addition

Physicochemical characteristics and in vitro digestibility of starches from colored quinoa (Chenopodium quinoa) varieties

Worldwide Evaluations of Quinoa-Biodiversity and Food Security under Climate Change Pressures

Physicochemical properties of esterified/crosslinked quinoa starches and their influence on bread quality

Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying

Innovatively processed quinoa (Chenopodium quinoa Willd.) food: chemistry, structure and end‐use characteristics

Dry fractionation of quinoa sweet varieties Atlas and Riobamba for sustainable production of protein and starch fractions

The Influence of Starch and Fibre on In Vitro Protein Digestibility of Dry Fractionated Quinoa Seed (Riobamba Variety)

Comparative Study of the Performances of Octenyl Succinic Anhydride‐Modified Agriophyllum squarrosum and Quinoa Starches to Stabilize Pickering Emulsions

Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride

Dry Ball-Milled Quinoa Starch as a Pickering Emulsifier: Preparation, Microstructures, Hydrophobic Properties and Emulsifying Properties

Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods

Process standardization for isolation of quinoa starch and its characterization in comparison with other starches

Structural Characterization and Antioxidant Capacity of Quinoa Cultivars Using Techniques of FT-MIR and UHPLC/ESI-Orbitrap MS Spectroscopy

Seed Structure and Localization of Reserves inChenopodium quinoa

Quinoa starch granules as stabilizing particles for production of Pickering emulsions

Underutilized and unconventional starches: Why should we care?

Programmed cell death during quinoa perisperm development

Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions

Impact of Treatment with Superheated Steam on the Structural, Thermal, and Functional Characteristics of Quinoa Starch

Current applications of gluten-free grains - a review

Gluten‐free quinoa noodles: effects of intermediate moisture extrusion and soy protein isolates supplement on cooking quality and in vitro digestibility

Transcriptomic and metabolomic landscape of quinoa during seed germination

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